Imagine a side dish that transforms the humble sweet potato into a culinary masterpiece that will have your dinner guests begging for the recipe. This Sherried Sweet Potatoes with Chipotle and Sage is not just another boring vegetable side - it's a symphony of smoky, sweet, and herbaceous flavors that will elevate any meal from ordinary to extraordinary. Prepare to embark on a taste adventure that combines the rich warmth of sherry, the smoky heat of chipotle, and the earthy elegance of fresh sage in one irresistible dish.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 medium sweet potatoes, peeled and cubed
- 1 tablespoon chipotle in adobo, minced
- 1 tablespoon fresh sage, chopped
- 1/2 cup sherry
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C), ensuring the rack is positioned in the middle of the oven for even heat distribution.
- Wash and peel the sweet potatoes, then cut them into uniform 1-inch cubes to ensure consistent cooking. Pat the cubes dry with paper towels to help them crisp and caramelize.
- In a large mixing bowl, whisk together olive oil, minced chipotle in adobo, chopped fresh sage, sherry, salt, and black pepper to create a flavorful marinade.
- Add the sweet potato cubes to the marinade, tossing thoroughly to ensure each piece is evenly coated with the seasoning mixture.
- Spread the marinated sweet potato cubes in a single layer on a large rimmed baking sheet, ensuring they are not overcrowded to promote proper roasting and caramelization.
- Roast in the preheated oven for 25-30 minutes, stirring once halfway through to ensure even browning and prevent sticking.
- Remove from oven when sweet potatoes are tender, golden brown on the edges, and have developed a slight caramelized exterior.
- Let the sweet potatoes rest for 5 minutes before serving to allow the flavors to meld and the exterior to slightly crisp.
- Transfer to a serving dish and garnish with additional fresh chopped sage if desired. Serve hot as a side dish.
Tips
- Size Matters: Cut your sweet potato cubes into uniform 1-inch pieces to ensure even cooking and beautiful caramelization.
- Moisture is the Enemy: Pat the sweet potato cubes dry before marinating to help them crisp up and develop a gorgeous golden-brown exterior.
- Don't Overcrowd: Spread the sweet potatoes in a single layer on the baking sheet. Overcrowding will steam the potatoes instead of roasting them.
- Stir Midway: Halfway through cooking, give the sweet potatoes a gentle stir to promote even browning and prevent sticking.
- Let Them Rest: Allow the sweet potatoes to rest for 5 minutes after roasting. This helps the flavors meld and the exterior to crisp up slightly.
- Fresh is Best: If possible, use fresh sage and high-quality sherry for the most vibrant flavor profile.
- Customize Your Heat: Adjust the amount of chipotle to suit your spice tolerance - a little goes a long way in adding smoky heat.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 3g
Fat: 14g
Saturated Fat: 2g
Cholesterol: 0mg
